Description
Chocolate pie with flaky crust, rich filling, and coconut pecan frosting.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup cold vegetable shortening, cut into cubes
- 5–7 tablespoons ice water
- 4 ounces (115g) bittersweet chocolate, finely chopped
- 4 ounces (115g) semi-sweet chocolate, finely chopped
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1 cup evaporated milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 ½ cups shredded sweetened coconut
- 1 ½ cups chopped pecans
Instructions
- In a large bowl, whisk together the flour and salt.
- Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing lightly after each addition, until the dough just comes together.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a 12-inch circle.
- Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
- Prick the bottom of the crust all over with a fork.
- Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake in a preheated oven at 375°F (190°C) for 15 minutes.
- Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is lightly golden brown.
- Let the crust cool completely before filling.
- Preheat your oven to 350°F (175°C).
- In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the bittersweet and semi-sweet chocolate, stirring occasionally until smooth.
- Remove from heat and let cool slightly.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and salt.
- Gradually add the melted chocolate to the butter mixture, mixing until well combined.
- Pour the chocolate filling into the cooled pie crust.
- Bake in the preheated oven for 30-35 minutes, or until the filling is set but still slightly soft in the center.
- Let the pie cool completely on a wire rack.
- In a medium saucepan, combine the butter, brown sugar, evaporated milk, egg yolks, vanilla extract, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
- Remove from heat and stir in the shredded coconut and chopped pecans.
- Let the frosting cool slightly before spreading it over the cooled chocolate pie.
- Once the chocolate pie has completely cooled, spread the coconut pecan frosting evenly over the top.
- Refrigerate the pie for at least 2 hours before serving.
- Slice and serve!
Notes
- Keeping the butter and shortening cold is crucial for a flaky pie crust.
- Don’t overmix the pie dough.
- Chilling the pie dough allows the gluten to relax, preventing shrinkage during baking.
- Pricking the pie crust prevents it from puffing up.
- Use pie weights or dried beans to help the crust keep its shape during blind baking.
- Be careful not to let the bottom of the bowl touch the water when melting the chocolate.
- Make sure the melted chocolate isn’t too hot when adding it to the butter mixture.
- Don’t stop stirring the frosting while it’s cooking to prevent the eggs from scrambling.
- Let the frosting cool slightly before spreading it over the pie to prevent it from melting the chocolate filling.
- Refrigerate the pie for at least 2 hours before serving to allow the frosting to set and the flavors to meld together.
- Prep Time: 1 hour
- Cook Time: 1 hour